Olivenhain Coffee Roasters is a family project built on learning, craft, and the belief that great coffee can come from your own neighborhood.
William is the older brother and the one who first got curious about where coffee comes from. After watching his parents make coffee every morning, he started asking questions — and hasn't stopped since. He's especially fascinated by how the same bean can taste completely different depending on how you roast it.
The smell of freshly roasted beans — "it fills up the whole house." He loves the process of roasting: watching the color change, listening for the cracks, and timing everything just right. He also thinks it's cool that coffee beans are actually seeds from a fruit.
"That I'm not allowed to drink it yet — it smells so good!" He also doesn't love the chaff cleanup after roasting, but he's getting better at it.
How to read a roast curve, the difference between coffee varieties, basic bookkeeping for the business, and how to talk to real customers. He's also learning patience — good coffee can't be rushed.
To roast coffee that neighbors actually want to buy again. Long-term, he wants to visit a coffee farm in Central America to see where the beans come from.
Graham is the younger brother with the bigger personality. He jumped into the coffee project because his brother was doing it — and then discovered he actually loves the hands-on parts. He's in charge of dark roasts and has a surprisingly good nose for when a roast is done.
The beans themselves — he thinks green coffee beans are "really cool looking." He loves scooping the beans, watching them change color in the roaster, and the moment they crack for the first time. He also loves being a "business owner."
"I tried a sip once and it was SO gross." He also doesn't like waiting for the beans to rest after roasting — "Why can't people just drink it right away?"
How to measure things precisely (grams are a big deal in coffee), following step-by-step processes, and the geography of where coffee grows. He just learned that Ethiopia is where coffee originally came from.
To make "the darkest, strongest coffee ever" for espresso lovers. And to save up enough money from the business to buy some new toys.
Behind every kid-run business, there are parents making sure nobody burns down the kitchen. Mom and Dad handle the parts that require adulting — sourcing green coffee from reputable importers, managing finances, ensuring food safety, and doing the heavy lifting (literally — green coffee is heavy).
But most of the decisions? Those belong to William and Graham. The parents act as coaches and safety supervisors, but the kids name the coffees, manage sales and delivery, and packaging and labeling. As they get older, they'll also take on more of the roasting and bookkeeping.
This project started as a way to teach the boys about entrepreneurship, responsibility, and how real businesses work. It's part of a broader family learning initiative called KidFin 101 — teaching kids financial literacy through hands-on experience rather than textbooks.
Our small-batch (~1 kg) roaster is scheduled to be delivered in March. William says it looks like something from Batman! We'll fine-tune our roasting technique for a few weeks, and plan to launch in April!
Small-batch roasting means every bag gets individual attention. We're not trying to be a warehouse operation — we want to roast in quantities small enough that William and Graham can oversee every single batch. That means batches measured in ounces, not pounds.
Our green coffee is sourced from specialty importers who work directly with farmers and cooperatives around the world. We only buy specialty-grade beans — the top tier of quality — because the whole point of small-batch roasting is to bring out the best in exceptional coffee.
Join the waitlist and we'll let you know the moment we're ready to start roasting for the neighborhood.
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